Southern Style Squash Casserole Recipe

I have never been a vegetable person. However, my mother’s squash casserole has always been one of my favorite side dishes- even when I was a kid! It’s only four ingredients, which makes it very simple to put together for a weeknight meal.

You can also make the casserole and put it in the fridge to bake the next day; I’ve done this almost every Thanksgiving to save prep time.

Or, you can completely make it, bake it, and refrigerate it—just reheat and serve! This is actually my favorite way, because this squash casserole tastes even better the next day.

Tips for Making Squash Casserole

Make sure you use fresh yellow squash, not frozen squash. The taste and texture is totally different.

I always used to make this with Wheatsworth crackers, but they’re no longer available in stores. Since Wheatsworth became unavailable, I’ve been using Town House Wheat successfully. The important thing is to choose a wheat cracker with 0 grams of sugar. Look at the cracker nutrition info to be sure, because even a little bit of sugar will taste weird in a casserole like this one.

Use high quality cheese, and if you want optimum melting, buy chunk cheese and grate it yourself. Pre-grated cheese contains cornstarch that can interfere with smooth melting.

Southern Style Squash Casserole Recipe

Classic Southern style squash casserole recipe made with just four ingredients!

Course Side Dish

Cuisine American

Prep Time10minutes

Cook Time30minutes

Total Time40minutes

Servings6

Calories227kcal

AuthorKatie Moseman

Ingredients

1 1/2poundsyellow squash

1 1/2cupsshredded cheddar cheeseplus more for topping

1 1/2cupscrumbled Town House Wheat Crackersor similar, plus more for topping

2tablespoonsmayonnaise

Instructions

Preheat the oven to 350 and set out a casserole dish (about 1 qt in size).

Wash the squash and cut into 1/2 inch rounds. Put about a half an inch of water in a pot and bring to a boil. Add the squash, cover with a lid, and cook, stirring occasionally, for about 5-7 minutes. Squash is done when the middle part of the largest rounds is starting to break up and the seeds are coming loose.

Drain the squash. In a large mixing bowl, combine the cooked squash, cheese, and mayonnaise. Stir until the cheese is melted. Add the cracker crumbles and stir vigorously until well combined, allowing the squash to break up as you stir.

Scrape the mixture into the casserole dish and smooth out evenly. Sprinkle with a little more cheese and some more cracker crumbles. Bake 30 minutes and serve warm.

Nutrition Facts

Southern Style Squash Casserole Recipe

Amount Per Serving

Calories 227Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 6g30%

Cholesterol 31mg10%

Sodium 312mg13%

Potassium 376mg11%

Total Carbohydrates 14g5%

Dietary Fiber 2g8%

Sugars 2g

Protein 10g20%

Vitamin A10.2%

Vitamin C23.4%

Calcium22.6%

Iron6.1%

* Percent Daily Values are based on a 2000 calorie diet.

Today I’m joining the rest of the Sunday Supper Movement gang to celebrate the theme of recipes with 5 ingredients or less! This event is hosted by Gluten Free Crumbley, and you can find all the other 5 ingredient or less recipes at the bottom of this post.

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Ok don’t get mad but I have never eaten yellow squash…. Last year I discovered and we are in love with Butternut Squash. Can you use that instead of the yellow? Saving this one for fall. PS your recipes add sounds to me, and all I do is read them… Sometimes 🙂

Oh, no, don’t use butternut squash! Butternut squash is very sweet. Yellow squash is more savory and has a very different texture. Like I said, I’m not a veggie person, but I love this stuff and could eat a whole dish of it. 🙂 Don’t wait for fall; it’s too good for that!

Chelsea, I’ve made it ahead and put it in the fridge many a time, but I’ve never frozen it either before cooking or after. I’m not sure what freezing it would do to the cheese and mayo (sometimes those ingredients break or get a weird texture after freezing). I wish I could be more helpful on this one! If you do decide to freeze it, let me know how it turns out- I’m very curious to know.

I have put it in the fridge for up to two days before baking, and it also keeps just fine after baking in the fridge as long as you cover it tightly after it cools to keep the top from drying out.

Ha ha, it depends on how much everyone loves squash casserole! Seriously, though, it’s about 6 side dish sized portions, 4 if you scoop really big portions. I often make a double batch to make sure we have leftovers.

This is similar to my family squash casserole that we’ve prepared for generations. We heat 1/4 cup sour cream to just hot, add salt/pepper, a few chives sometimes and a pinch of cayenne. Remove from heat and add cheese and stir in a beaten egg. Pour over squash and onions. Top with butter cracker crumbs and bake 30 minutes or until set.

Just made this squash casserole in two ‘mini’ oven dishes. Used Ritz crackers, squash, mayo, white onion, little butter, cheese, and salt & pepper. Woderrful! Note: made in two tiny oven dishes as my husband and I have had gastric bypass surgery!